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Canned tuna and peking cabbage salad

Cooking recipes / Top Picks / Salads

4 servings
10 min

Beijing Chinese cabbage - 100 gr, Tomatoes - 1 pc., Cucumbers - 1 pc., Canned beans - 5 tbsp., Shallots - 1 pc., Canned tuna - 80 gr., Eggs - 2 pcs., Bell pepper - 1 pc., Greens - to taste, Salt - to taste, Vegetable oil - 5 tbsp., Allspice - to taste

How to make a salad with canned tuna and Peking cabbage? Wash all vegetables, clean the onions. Wrap Beijing cabbage not in large strips and put in a salad bowl. It is better to use a small young head so that the cabbage is as crisp as possible.

Cut the tomato into small wedges. Cherry tomatoes can be used in the salad, cut some of them in half, and leave some whole. Cut the cucumber arbitrarily into circles or not thick bars. Add everything to the cabbage.

Chop bell peppers and Shallot onions with thin feathers and put them to the cabbage with vegetables. Instead of Shalot onions, you can use white salad onions or a bunch of green onions.

Drain the liquid with the beans. Divide tuna fillet into small pieces with a fork or spoon. Send everything in the next layer to the salad. The amount of beans can be increased to your taste.

Sprinkle the salad with finely chopped greens. Parsley, dill or basil are good for salad. Salt, pepper with allspice and pour over the butter.

Halve the egg and then thinly slice each half into wedges. Quail eggs can be used to decorate. Put the wedges on the salad in the form of flowers or arbitrarily.